Vegan Potato Lentil Cakes with Chive Cream

Vegan Potato Lentil Cakes with Chive Cream

0 0 1 28 165 June Media 1 1 192 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} These hearty potato cakes are boasting with savory flavor. It’s a great combination of flavor for a quick side or satisfying lunch. This recipe shows you just how flavorful vegan meals can be.    

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Ingredients

  • Potato Lentil Cakes
  • 3 cups peeled and small-cubed yukon gold potatoes
  • 1 cup green lentils, thoroughly rinsed and picked through
  • 1 cup old-fashioned rolled oats
  • 1 heaping cup stemmed and finely chopped lacinato "Dino" kale
  • 1/2 cup raw pepitas (shelled pumpkin seeds)
  • 1/3 cup chopped fresh chives
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine grain sea salt or to taste
  • Freshly ground black pepper, to taste
  • Chive Cream
  • 3/4 cup raw cashews, soaked for two hours (unless using a high-speed blender)
  • 2/3 cup filtered water
  • 1/4 cup chopped fresh chives
  • 1 tablespoon plus 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt

Directions

Want to see the entire recipe? Click here Published April 11, 2018.

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